There’s something about cakes made with almond flour…they have that semi-molten texture, and a moist and tender crumb that makes it so easy to eat — rather, too easy to eat!
When I go for coffee-flavoured cakes, I like it REALLY tasting like coffee. But most out there don’t really hit the spot for me. So I finally got down to working out a recipe that ticked all the boxes for me.
I went to town with this one and even included the coffee grounds from the coffee I brewed – talk about #zerowaste! I used a Nespresso capsule here, but if you can also use the grounds from freshly brewed drip coffee.
It’s gluten-free and not too sweet, so everyone can enjoy it!
P.S. I love this ‘IF YOU CARE’ brand of parchment paper. It’s chlorine-free, unbleached, and the company sources from responsibly-managed forests (FSC). PLUS they’re so durable that I can use them several times over!
200g almond flour
200g dark chocolate
Used coffee grounds from 1 coffee capsule (~20g)
½ tsp salt
- Preheat oven to 170C and butter a round cake tin (25cm)
- In a medium heatproof bowl, melt the chocolate, butter, espresso and salt over a pot of simmering water, stirring occasionally. Once melted, leave aside to cool
- In a large bowl, whisk the eggs and sugar until pale. You can use a electric hand whisk for this
- Fold the melted chocolate mixture and used coffee grounds into the egg-sugar mixture
- Add the almond flour and fold till well incorporated
- Bake at 170ºC for 20min